Courtney Knudson prepares a salad for a customer at Mixed on South Louise Avenue. / Elisha Page / Argus Leader

Written by

Virginia Olson

For the Sioux Falls Business Journal

The first franchised outlet for Mixed is in a retail center on North 120th St. in western Omaha. / Rosemary McCoy/SFBJ

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For Kelly and Mike Yakopec, it was love at first sight – for a restaurant.

The Omaha couple had been looking for business opportunities, and through a friend heard about Mixed, a Sioux Falls-based fast-casual restaurant that serves “make your own” salads. Even though they had 3,000 franchising opportunities to choose from in 75 industries, the couple saw something appealing in Mixed.

“The concept offered healthy, delicious and guilt-free meals to guests looking for a fast and healthy solution to being on the go,” Mike Yakopec said. “Our city ranks in the bottom 25 percent of America’s healthiest cities. Mixed will, without a doubt, contribute to making Omaha a healthier and happier city.”

The Yakopecs opened the second Mixed location at 2101 N. 120th St. in northwest Omaha in March.

Cole Shawd, Mixed owner and now franchiser, said he couldn’t be happier his concept is now a franchise.

Going green

The 29-year-old University of Sioux Falls graduate came up with the idea for Mixed in 2008. Literally and figuratively, he would create a “green” restaurant. His plan was to sell make-your-own and signature salads and create an environmentally friendly restaurant. It led to the name “Mixed” with the tag line “Go Green.”

“I always loved salads,” Shawd said. “They are healthy for you and taste great. I really felt I could take my taste in salads and make a business out of it.”

After in-depth research and dedication to the concept of selling salads as meals, Shawd opened Mixed at 2604 S. Louise Ave. in June 2010.

Lettuce is the featured item. Patrons choose from four types of greens, 45 toppings and 25 dressings. They watch as their salad is mixed and chopped in front of them.

Three cups of low-calorie lettuce combined with four toppings and dressing sells for $7.44 and comes with a breadstick, chips or dill pickle.

Mixed also has 12 signature salads and build-your-own wraps, panini sandwiches and soups. It is open for breakfast, lunch and dinner.

Shawd wanted his restaurant to be eco-friendly. He meticulously created his own 10-point green standard by which the restaurant operates. The sustainable efforts include compostable cups, lids, straws and plastic ware, 100 percent recycled paper towels and napkins, reusable bowls and silverware, bamboo plates, recycled flooring and Energy Star-rated lighting.

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“This ‘eco’ operation keeps customers coming back,” Shawd said. “Not only do we take care of our customers, taking care of the world we live in is a top priority.”

South Dakota rarity

Franchises that start in South Dakota are rare.

One noteworthy chain that got its start in the state is Super 8. Founded in 1974 in Aberdeen, the motel chain now is part of the Wyndham Hotel Group. It is the world’s largest budget hotel chain with 2,200 locations. The business started franchising in 1976.

For any business, franchising is a giant leap.

Shawd decided to make the big move from a local business owner into a national franchisor last year.

“I really felt positive about my overall plan. Mixed had a good year, and I was confident in my business model,” he said.

Franchises are popular with many business owners because they provide access to a model that has been proven to succeed. Shawd’s recipe for success took two years to create, he said.

“In today’s restaurant business, there are three segments that are really growing – fast casual, build your own and the healthier/better for you segment,” Shawd said. “Mixed fit extremely well into all three of these growth areas.”

Franchisees don’t have to purchase large fryers or cooking equipment to run a Mixed restaurant, which makes it most appealing, he added.

The initial franchise fee is $10,000, with total turnkey costs estimated to run from $100,405 to $330,500.

So far, Shawd has opened the Omaha store and is pursing sites and looking for franchisees in Brookings and Rapid City; Fargo; Minneapolis and Mankato, Minn.; and Sioux City, Des Moines and Cedar Rapids, Iowa.

“In these states, we would like to have our presence there in 2013 and continue to add partners and locations to our great brand,” Plank said.

Entrepreneurs lag?

While many people might dream about owning a business, fewer made the commitment in 2012.

The nonprofit Kauffman Foundation reported that entrepreneurship dropped a bit last year from 2011. Its index of entrepreneurship found that in the average state, 300 out of every 100,000 American adults created businesses each month, down from 320 in the prior year. South Dakota ranked in the middle, with 270 adults per 100,000 creating businesses.

Shawd said he’s not just selling a franchise, he is selling a concept, so he must think big.

For him, the future is lettuce over French fries. Green is the new grease.

“I dreamed of owning my own business. Now that it’s come true, still, I continue to answer the questions: How are we different? Why do customers walk through our doors? How do we keep them coming back?” Shawd said. “It’s my way of investing in Mixed’s brand to ensure that every franchisee be successful.”